Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

Introduction

A classic cake for good reason, this rich, buttery cake is topped with fragrant caramelized pineapple and maraschino cherries. Simple to make and pantry-friendly, it has retro charm while remaining a timeless favorite. The single-layer butter cake incorporates pineapple juice for extra flavor, and flipping it over after baking reveals a beautiful, glossy fruit topping. Perfect for dessert or a sweet breakfast treat!

Ingredients

For the topping:

• Cooking spray
• 4 tbsp unsalted butter
• ½ cup packed light brown sugar
• 1 (8-ounce) can pineapple rings in juice
• 8–10 maraschino cherries

For the cake:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 1 cup granulated sugar
• 8 tbsp (1 stick) unsalted butter, room temperature
• 2 large eggs
• ½ cup reserved pineapple juice (from the can)

Equipment

• Measuring cups and spoons
• 9-inch round cake pan
• Small frying pan
• Electric hand mixer
• Large and medium mixing bowls
• Spatula and offset spatula

Instructions